凝固型酸豆乳调味醋加工工艺研究

文章探讨了新型酸豆乳风味醋的发酵菌种选择、稳定剂类型及添加量、杀菌时间等因素对凝固性的影响,pH值和椰浆粉添加量对酸豆乳调味醋风味的影响,优化了加工工艺参数。实验结果表明,对黄豆进行脱腥、去皮等预处理后,通过打浆、细化、滤渣、煮浆等工序制成豆浆,用高温灭菌锅121℃12 min杀菌,添加2%椰浆粉、5%蔗糖、3%葡萄糖、1.5%稳定剂(变性淀粉和果胶),用保加利亚乳杆菌、嗜热链球菌和双歧杆菌作为混合发酵剂发酵10 h左右,可使酸豆乳达到pH 4.0~4.1的酸度,可以得到具有发酵豆奶风味、可直接饮用或用于调味的新型风味醋。后续亦可进行冷冻干燥,制成单包粉末状,便于携带。

Study on the Processing Technology of Solidified Soybean Yogurt Seasoning Vinegar

The effects of the selection of fermentation strains,the type and additive amount of stabilizer,the sterilization time and other factors of new-type soybean yogurt flavor vinegar on the coagulability are discussed in this paper,and the processing technological parameters are optimized.The experimental results show that after pretreatment such as deodorization and peeling of soybeans,soybean milk is made through beating,refining,filtering residue,cooking pulp and other processes,and it is sterilized in a high-temperature sterilization pot at 121°C for 12 min,adding 2%coconut milk powder,5%sucrose,3%glucose,1.5%stabilizer(modified starch and pectin),using Lactobacillus bulgaricus,Streptococcus thermophilus and Bifidobacterium as the mixed starter to ferment for about 10 h,so that the acidity of soybean yogurt can reach pH 4.0~4.1,a new type of flavor vinegar with fermented soybean yogurt flavor and can drink straightly or be used for seasoning is obtained.Subsequently,it can be made into a single package of powder by freeze-drying,that is easy to carry.